Peanut Butter Milk Chocolate Mousse Cake Pt 1 Recipe

-MILK CHOCOLATE MOUSSE-
1/4 c Water
2 1/2 ts Powdered gelatin
1 lb Milk chocolate; finely
-chopped
2 c Heavy cream
4 lg Eggs
1/4 c Granulated sugar

PEANUT BUTTER ICING
1/2 c Smooth peanut butter
8 tb (1 stick) unsalted butter
1/3 c Heavy cream
1/2 c Light corn syrup
4 ts Vanilla extract
3 c Confectioners’ sugar

GARNISH
Chopped roasted peanuts
Melted dark chocolate

YIELD: 12 servings DIFFICULTY: ** PREPARATION: 1 1/2 hours plus baking and
freezing times.

Make the peanut butter cake:

1.Position a rack in the center of the oven and preheat to 350 degrees F.
Butter the bottom and sides of an 11 1/2 – by l7 1/2-inch jelly roll pan.
Line the bottom of the pan with parchment. Lightly dust the sides with
flour, tapping out the excess.

2.Sift together the flour and baking soda. Set aside. In another bowl,
combine the milk, sugar and vanilla. Set aside.

3.In a medium saucepan, combine the butter, water and peanut butter. Cook
over medium heat, stirring constantly until the butter melts and the
mixture comes to a boil.

4.Add the milk mixture to a saucepan and stir until blended. Remove from
the heat and add the flour in 2 additions, whisking until smooth.

5.Pour into the prepared pan and bake for 20 to 25 minutes until the cake
springs back when lightly pressed.

6.Cool in the pan set on a wire rack.

Make the milk chocolate mousse:

1.Combine the water and gelatin in a small heatproof bowl and let stand for
5 minutes to soften the gelatin.

2.Place the bowl of gelatin over a saucepan with enough water to come
halfway up the side of the bowl. Heat the gelatin over hot, not simmering
water for 3 to 4 minutes until completely dissolved. Remove the pan from
the heat. Leave the bowl containing the gelatin in the hot water until
ready to use.

3.Melt the chocolate according to the directions in the Chocolate Melting
Tips. Set aside to cool.

4.In a large, chilled bowl, using a handheld electric mixer set at
medium-high speed, whip the cream until soft peaks begin to form.
Refrigerate until needed.

5.In a large bowl of an electric mixer, using the whisk attachment, beat
the eggs and the sugar until blended. Remove the bowl from the mixer stand
and place over a pot of hot water. The bottom of the bowl must not touch
the water. Cook over medium high heat, whisking constantly for 3 to 5
minutes until the granules of sugar have dissolved and the egg mixture has
reached 160 degrees F on an instant-read thermometer. Return the bowl to
the mixer stand and heat at medium high speed until the mixture is thick
and pale and tripled in volume.

6.Remove the egg mixture from the mixer stand, and using a wire whisk,
quickly whisk in the dissolved gelatin. Using a rubber spatula, fold the
cooled, melted chocolate into theegg/gelatin mixture.

7.Gently fold 1/3 of the whipped cream into the egg mixture to lighten it,
then fold all of the egg mixture into the remaining whipped cream.

Assemble the cakes:

1.Carefully invert the peanut butter cake onto a cutting board.

continued in part 2